Ingredients (Serves 5)
1. Green peas – 1.5 cup, dried (Soak it in enough water for at least 6 hrs or overnight)
Onion – 1 small, chopped
Carrot – 2 small, diced
Beans – 5 – 8, cut into 3/4 inch pieces
Potato – 1 – 2 small, cubed
Green chilies – 3, slit
Curry leaves – 1 sprig
Whole Cashews – 2 tbsp (Optional)
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Chilly powder – 1/2 tsp
Fennel powder / perumjeeraka podi – 3/4 tsp (You can add garam masala powder instead)
Water – As required
Salt – To taste
2. Oil – 2 tsp
Mustard seeds – 1/4 tsp
Dry red chilly – 1
3. Thick coconut milk – 1/4 – 1/2 cup (I used 3 tbsp canned coconut milk. If you are using maggi coconut milk powder, use 1.5 – 2 tbsp powder mixed in 1/4 cup warm water )
Method
1. Cook the ingredients numbered 1 in a vessel adding enough water (water should be in the same level as that of the green peas and veggies) until done. You can pressure cook them for 1 – 2 whistles instead. (Some variety of green peas might take 2 or 3 whistles to get soft). I used a 3 liter pressure cooker. If the gravy looks very dilute when you open the cooker, cook uncovered for a few minutes or until the gravy thickens. Add hot water, if required. Once it thickens, add 1/4 – 1/2 cup thick coconut milk. Mix well. This curry tends to get very thick as it rests so adjust the consistency accordingly. Cook for 1 – 2 minutes over low heat and switch off.
2. Heat oil in a small pan. Splutter mustards and fry dry red chilies. Add this to the pressure-cooked green peas. Cover with lid for 5 – 10 minutes and then mix well. Serve with idiyappam, palappam, chapatis, poori, porotta etc. This is a very easy, healthy and super-tasty curry. Try it out, friends!
Looks very appetizing. I make a variation of this subzi.But I like the addition of veggies.
v inviting…perfect shot!!
looks so delicious.
looks very delicious
Excellent side dish for rotis.
Perfect with idiyappam,delicious
lovely combo … and lovely click : )
I don’t see the complete recipe in this entry. Can u please fill in the gaps.